Main Article Content
The purpose of this study was aimed to investigate the effect of phospholipid concentrations on physicochemical properties of salmon fish oil, extracted from salmon belly (Oncorhynchus mykiss), encapsulated in liposome. Liposomes were prepared from three different concentrations of phospholipids (PC=70 %) at 2, 3 and 4 %w/v together with sonication was employed on particle size reduction. Encapsulated fish oil in liposome was determined for the physical characteristics including particle size, microstructure using laser confocal microscope, color and fatty acid profile. Oxidation was monitored during 4 weeks storage at 4 ºC by measuring the peroxide value (PV) and thiobarbituric acid reactive substances (TBAR). The results showed that all liposomes prepared from different concentrations of phospholipid were not significantly different (P > 0.05) in size, microstructure, color as well as PV and TBAR. For fatty acid profile, it was found that types of fatty acid in fish oil were not significantly different after encapsulation. The sum of fatty acids showed monounsaturated fatty acids > polyunsaturated fatty acids > saturated fatty acids. The ratios of ω-6 : ω-3 were 1.13-1.90 : 1 which was acceptable based on recommended intake. Thus, the optimal concentration of phospholipid at 2 %w/v was sufficient to maintain the physicochemical properties of salmon fish oil. This study suggest a possible use of salmon fish oil in the liposome form for food industry.
Keywords: liposome; fish oil; salmon; phospholipid; oxidation
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